RU2431406C2 - Cookie production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry, in particular to confectionary industry. The method involves preparation of recipe components, an emulsion production, dough kneading, moulding and baking. In the process of the emulsion preparation one introduces into it barley grains hydrolysate in an amount of 20 % of bakery prime grade wheat flour weight; the hydrolysate is produced by way of soaking whole barley grains in a solution containing "Fungamil 2500 SG" cellulolytic enzyme preparation in an amount of 0.25% of barley grains dry substances weight at a temperature of 40°C during 60 minutes, subsequent dispersion and drying till moisture content is no more than 10%.

EFFECT: invention allows to reduce the period of cookie production technological process, enrich the ready product with food fibres, vitamins, macro- and microelements as well as improve the product quality.

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Description

The invention relates to the food industry, namely to the confectionery industry, and can be used in the manufacture of cookies.

A known method of manufacturing cookies using flour from amaranth seeds, which consists in mixing wheat flour and flour from amaranth seeds with the components provided for in the product recipe, the resulting dough is molded and baked. Flour from amaranth seeds contribute in the amount of 50-75% of the total mass of flour [1].

A significant disadvantage of this method is that amaranth seeds are scarce and expensive raw materials.

Closest to the proposed invention is a method for the production of cookies, which consists in preparing an emulsion with the introduction of pre-swollen in water, in a ratio of 1: 5, for 20-60 minutes, grains or powder from marine brown algae kelp or fucus, or algae powder “marinide” "In an amount of 0.2-3.0% by weight of flour [2].

The disadvantage of this method is that the use of powders from marine brown algae helps to reduce the organoleptic characteristics of cookies.

The problem to which the invention is directed is to reduce the duration of the biscuit cooking process, rationally use the entire combination of the beneficial properties of barley grain, increase the nutritional value of cookies by using a barley grain hydrolyzate, and improve the quality of finished cookies.

This object is achieved in that in a method for the production of cookies, including preparing the recipe components, preparing the emulsion, kneading the dough, molding and baking, in contrast to the prototype, when preparing the emulsion, barley grain hydrolyzate is added to it in an amount of 20% by weight of higher baking wheat flour varieties obtained by soaking whole barley grain in a solution containing the fungamil 2500 SG enzyme preparation of cellulolytic action in an amount of 0.25% by weight of dry substances of barley grain at temperatures 40 ° C for 60 minutes, followed by dispersion and drying to a moisture content of not more than 10%.

The barley grain hydrolyzate has a high nutritional value, contains (g / 100 g dry matter): carbohydrates 70.89; including starch 52.59; proteins 11.26; fat 2.64; It is rich in vitamin, in particular, 2.95 tocopherol (mg / 100 dry matter) and mineral composition - potassium, calcium, magnesium and others; contains dietary fiber such as fiber 4.70; β-glucan 2.62; hemicellulose 7.33; pectin 2.19.

An analysis of the chemical composition of the barley grain hydrolyzate showed that it can serve as a source of enrichment of flour confectionery with valuable nutrients.

Studies have shown that the introduction of barley grain hydrolyzate into the emulsion, which has a high water absorption capacity, due to the presence of dietary fiber in it, slows down the process of flour protein swelling and, as a result, reduces the gluten content in the dough.

It is known that the strong protein framework - gluten - reports the elastic properties of the dough made from wheat flour. Reducing gluten in a pastry dough leads to a decrease in its elastic properties, increased ductility, improved structural and mechanical properties, making it more technological.

So, when a barley grain hydrolyzate was introduced into the cookie recipe in an amount of 20% by weight of flour, the dry gluten content in the dough was reduced by 5.01%, which led to a decrease in the elastic properties of the dough by 16.80% and an increase in its ductility by 19.20% compared to biscuits without a barley grain hydrolyzate.

In the production of flour confectionery from elastic dough (long cookies, crackers), the introduction of a barley grain hydrolyzate reduces or completely eliminates the improvers-plasticizers used in the production of flow-mechanized lines - sodium pyrosulfite or enzyme preparations of amylolytic and proteolytic action. And, in addition, reduce the dough-curing process by 30-40%, which makes it possible to intensify the process of cookie production by 10-12%.

The method is as follows.

The recipe components are prepared, an emulsion is prepared from all the recipe components except flour, and a barley grain hydrolyzate is added to it in an amount of 20% by weight of the flour, then the flour is mixed with the prepared emulsion, the dough pieces are formed and baked.

Example 1. Baked cracker. First, an emulsion was prepared from the following recipe components: invert syrup, margarine, ammonium carbonate, salt, soda, and barley grain hydrolyzate in an amount of 20% by weight of flour. To obtain the hydrolyzate, whole barley grain was soaked in a solution containing the fungamil 2500 SG cellulolytic enzyme preparation in an amount of 0.25% by weight of barley grain solids at a temperature of 40 ° C for 60 minutes, after which the hydrolyzate was dispersed and dried to humidity not more than 10%.

The prepared emulsion was mixed with premium wheat baking flour, the dough was kneaded with a moisture content of 32% for 15 minutes at a temperature of 38-40 ° C. After kneading, the dough was kept for 20 minutes, then laminated, molded and baked in a three-zone oven at a temperature of 180 to 250 ° C for 4 minutes.

The finished cracker met all the requirements of GOST 14033-96: the cracker humidity was 6.0% (norm 6 ± 1.5%), wetness 286% (norm at least 150%).

Example 2. Baked sugar cookies. The emulsion was prepared from the following recipe components: icing sugar, invert syrup, molasses, margarine, ammonium carbonate, salt, soda and barley grain hydrolyzate in an amount of 20% by weight of flour obtained analogously to example 1.

The prepared emulsion was mixed with premium wheat flour, kneading dough with a moisture content of 18% for 5 minutes at a temperature of 20 ° C. After kneading, dough pieces were formed and baked in a three-zone oven at a temperature of 180 to 250 ° C for 12 minutes.

Ready cookies met all the requirements of GOST 24901-89.

The moisture content of the cookies was 4% (normal 3-9%), wetness 184.4% (normal not less than 150%).

Example 3. Baked long cookies. The emulsion was prepared from the following recipe components: molasses, invert syrup, margarine, ammonium carbonate, salt, soda and barley grain hydrolyzate in an amount of 20% by weight of flour obtained analogously to example 1.

The prepared emulsion was mixed with premium wheat flour, kneading dough with a moisture content of 28% for 20 minutes at a temperature of 38-40 ° C. After kneading, the dough was kept for 20 minutes, then laminated, molded and baked in a three-zone oven at a temperature of 180 to 250 ° C for 4 minutes.

Ready long cookies met all the requirements of GOST 24901-89.

The humidity of the cookies was 4.5% (norm 6 ± 1.5%), wetness 302% (norm not less than 150%).

Using the proposed method will enrich the finished product with dietary fiber, vitamins, macro- and microelements, as well as reduce the time of the technological process of production of cookies and improve its quality.

Analysis of the chemical composition of cookies with the addition of a barley grain hydrolyzate is presented in the table.

Information sources

1. RU 203514 C1, 05.20.1995.

2. RU 2131668 C1, 04/26/2001.

Analysis of the chemical composition of cookies with the addition of a barley grain hydrolyzate Food substances Biscuits Cracker Lingering Sugar Nutrient content per 100 g of product Proteins, g 8.43 8.24 6.00 Fats, g 7.32 9.13 19.28 Unsaturated fatty acids, mg 3.69 5.14 3.25 Carbohydrates, g 56.63 64.50 56.91 Mono- and disaccharides 8.95 13.25 13.10 Starch 45.41 50.60 43.85 Alimentary fiber 5.04 5.52 4.09 Ash, g 1,50 1.75 0.77 Na, mg 329.45 283.76 298.43 K mg 144.31 208.90 169.25 Ca, mg 28.59 58.22 49.85 Mg mg 31.65 75.57 39.52 P mg 106.95 127.31 124.37 Fe, mg 1.84 4.62 2.08 Vitamins, mg / 100 g incl. 23.93 25.42 22.63 β-carotene, mg 0.63 0.40 0.8 A mg 0.60 0.65 0.61 E mg 2.07 1.80 2.10 B1 mg 0.15 0.17 0.19 B2 mg 0.13 0.10 0.68 PP, mg 1.35 1.74 1,56 Choline, mg 16.46 20.37 22.83 Energy value, kcal 420.50 363.58 425.18

Claims (1)

A method of producing cookies, including preparing the recipe components, preparing an emulsion, kneading dough, molding and baking, characterized in that when preparing the emulsion, a barley grain hydrolyzate is added to it in an amount of 20% of the mass of premium wheat flour obtained by soaking whole barley grain in a solution containing the enzyme preparation of cellulolytic action "Fungamil 2500 SG" in an amount of 0.25% by weight of dry matter of barley grain at a temperature of 40 ° C for 60 minutes, followed by dispersion curing and drying to a moisture content of not more than 10%.